Corn and Cauliflower Soup

Makes 10 servings. 

Creamy, light, and delicious, this is a soup that can be made any time of year and serves many.

INGREDIENTS:

• 4 tablespoons of extra-virgin olive oil

• 2 Vidalia onions

• 4 garlic cloves

• 1 small cauliflower, about 1½ pounds

• ¼ teaspoon chili powder, optional

• 1 pound frozen corn, thawed

• One 13.5 ounce can unsweetened coconut milk

• 4 cups vegetable broth

• 3 -4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper 

• Toasted sunflower seeds for garnish

PREPARATION:

Peel the onions and garlic and cut into large pieces.

Cut off and discard cauliflower stem. Cut the head into large pieces and rinse.    

In a large saucepan heat the olive oil, add onion, cauliflower, and chili powder. Sauté for a few minutes.

Add the corn, coconut milk and 3½ cups of broth. Bring to a boil over high heat. Lower the heat and cook covered for about 25minutes. 

Puree the soup, in batches, in a Vitamix until very smooth.

Adjust the consistency with the reserved broth as needed and season to taste with lime juice, salt and pepper.

NOTE:

This soup freezes very well. When reheating, whisk it as it boils to bring back the creamy consistency. 

Creamy Tomato Soup

Makes 4 servings. 

With the use of Vitamix, it is no longer necessary to skin or to strain the soup to get a creamy  consistency. Ripe flavorful tomatoes are desirable.

INGREDIENTS:

• 2 pounds cherry tomatoes

• 1 red onion

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon honey

• 1 teaspoon balsamic vinegar

• 20 basil leaves, plus some for garnish

• Kosher salt,

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Rinse tomatoes and place in an ovenproof dish. Peel onion, slice and add to the tomatoes along with the olive oil, honey, vinegar, basil, salt and pepper. Combine all very well.

3. Roast the tomatoes for about 30 minutes. They will be soft.  

4. Puree the tomato mixture in two batches in a Vitamix, until smooth. This may take a bit longer because of the tomato skin and seeds.  

5. Season to taste.

6. Serve garnished with basil leaves.

Pinto Bean Salad

Makes 4 servings. 

A convenient salad to make with ingredients you probably have in your pantry, it’s also nutritious and easy to prepare all year. I serve this salad on a bed of lightly dressed greens, any variety.  

INGREDIENTS:

• One can, 15.5 ounces pinto beans, drained

• 3 scallions, including green parts, thinly sliced

• ¼ cup Kalamata olives, pitted, halved

• 12 cherry tomatoes, halved

• 1 bell pepper, seeded, cubed

• 1 avocado, peeled, cubed

• One jar, 7.76 ounces Ortiz tuna in oil, drained, cut into cubes

• 1 cup loosely packed parsley, finely chopped

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper 

• Greens

PREPARATION:

1. In a large bowl combine all the ingredients and season to taste with lemon juice, salt and pepper.

Fluke Tartar with Daikon

Makes 4 servings. 

Local fluke has a sweet mild flavor which I do not tire of in the summer. Daikon is easy to grate and has a nice bite to compliment the fluke. 

INGREDIENTS:

• 1¼  pounds skinless boneless sashimi quality fluke

• 4 scallions including green parts, thinly sliced

• 1 jalapeno pepper seeded, coarsely chopped (See Note)

• 3 tablespoons extra-virgin olive oil

• 3-4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

 GARNISH:

• Large piece of daikon (See Note)

PREPARATION:

1. Pat fish dry, cut into ½ inch squares and place into a bowl. Add scallions, jalapeno pepper, olive oil, lime juice, salt and pepper. Combine and season to taste with lime juice, salt and pepper.  

2. Peel the daikon and grate coarsely.  

3. To serve, arrange the grated daikon on plates with the fluke in the center.   

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves, to avoid irritating your skin or eyes. 

You can grate the radishes on the large holes of a box grater or on a mandolin.

Sweet Potato Carrot Soup

Makes 8 generous servings. 

Turmeric, ginger and cumin make for a restorative soup at any time of the year, but especially on cold days.

INGREDIENTS:

• 4 tablespoons extra -virgin olive oil

• 2 teaspoons turmeric

• 1 teaspoon cumin

• 2-inch piece ginger, peeled, grated

• 2 large Vidalia onions, peeled, cut into medium pieces.

• 2 medium sweet potatoes (1¼ pounds), peeled cut into medium pieces

• 2 medium carrots (¾ pounds), peeled cut into medium   pieces

• 4 cups vegetable broth

• One 13.5 ounce can unsweetened coconut milk

• 2 -3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds, toasted for garnish

PREPARATION:

1. Heat the oil in a medium saucepan. Add the turmeric, cumin and ginger and stir for a few minutes.

2. Add the onions, sweet potatoes and carrots. Sauté for a few minutes. 

3. Add the coconut milk and 3½ cups broth. Bring to a boil and cook for about 30 minutes or until the potatoes and carrots are soft.  

4. Puree in a Vitamix until smooth.

5. Adjust the consistency with the reserved broth and season to taste with lime juice, salt and pepper.

6. Garnish with toasted sunflower seeds.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.    

Baba Ghanoush

Makes 4-6 servings. 

This eggplant with tahini has a creamy consistency, a smoky taste of grilled eggplant and a lemony taste.

It is a lovely first course or goes well with cocktails. I like to serve it with warm pita, radishes, cucumbers and bell peppers.

INGREDIENTS:

• 2 medium to large eggplants, about 1 pound each

• 1/3 cup sesame paste (tahini), mixed well.

• 3 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler. 

2. Cut the eggplants in half lengthwise. Discard the thick stems. Remove seeds with a spoon, as needed.  

3. Place the eggplants cut side down on a foil lined baking sheet.  Broil close to the heat source for about 20 minutes, or until the skin is black and blistered and the eggplants feel very soft inside.   

4. Let cool for a few minutes. Discard peel and scoop the flesh into a colander to drain. Then puree the eggplant flesh in a food processor with the tahini, lemon juice, salt and pepper.

5. Season well.

6. After refrigeration adjust the seasoning.   

Eggplant with Tahini

Makes 4 servings. 

This recipe features delicious roasted wedges of eggplant served on a bed of tahini and topped with pine nuts and parsley. I serve it at room temperature.

INGREDIENTS:

• 2 baby eggplants, about ½ pound each

• 4 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper 

• 3 tablespoons tahini

• 3 tablespoons lemon juice

• 1 teaspoon salt

• 4 tablespoons cold water

• 3 tablespoons pine nuts, toasted

• ½ cup tightly packed flat leaf parsley, finely chopped

 PREPARTION:

1. Preheat the oven to 450F. 

2. Line a baking sheet with foil and grease with 2 tablespoons olive oil. 

3. Rinse the eggplants, dry and cut off the ends. Slice in half then into eighths. Place on the foil. Brush with the remaining oil and season well with salt and pepper.

4. Roast until golden brown, without turning, for about 20-25 minutes.  

5. Place the tahini in a small bowl, whisk in the lemon juice and salt. Slowly whisk in the water to make it sauce-like.

 TO SERVE:

Divide and spread the tahini among the individual plates or platter. Place the eggplant on top and sprinkle with pine nuts and parsley. 

Carrot Soup with Ginger

Makes 4 servings. 

This creamy, silky soup has an intense flavor of carrots and ginger. It can be served hot, cold or at room temperature. It also freezes very well.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 pound carrots, peeled, sliced

• 1 vidalia onion, peeled, sliced

• 2 inches ginger peeled, sliced

• 2 cups carrot juice

• 1½ cups vegetable broth

• 3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Toasted sunflower seeds for garnish

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the carrots, onion, ginger and sauté for a few minutes.

2. Add carrot juice and 1 cup vegetable broth. Bring to a boil over high heat. Lower the heat, cover and cook until the carrots are soft, about 25 minutes.

3.  Puree in a vitamix until smooth. Adjust the consistency with the reserved broth. Season to taste with lime juice, salt and pepper.  

NOTE:

If you freeze the soup, be sure when you go to reheat it that you whisk it as it is boiling to bring it back to its silky texture.

Hearty Lentil Soup

Makes 4 servings. 

This soup is nutritious, hearty, thick, satisfying and simple to make. Red lentils cook quickly and become creamy as they break down. This soup freezes very well too.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, finely chopped  

• 1 tablespoon sweet paprika

• 2 teaspoons ground cumin

• 1 cup split red lentils

• 4 cups vegetable broth

• 1 teaspoon kosher salt

• Freshly ground black pepper.

• Red pepper flakes, optional

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the onion and sauté until soft

2. Stir in the paprika, cumin and lentils. Add the broth and bring to a boil over high heat. Lower the heat and cover,.

3. Cook for about 15 minutes, stirring from time to time.

4. Season to taste with salt and pepper.

Roasted Baby Artichokes

Makes 2-4 first course or side dish servings. 

This delicious vegetable has a short season so take advantage when you can. You can also make this dish in advance and reheat it.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice

• 3 garlic cloves, finely chopped

• Leaves from 12 thyme sprigs

• 1 teaspoon Kosher salt.

• Freshly ground black pepper

• 2 tablespoons water.

• 12 baby artichokes

PREPARATION:

1. Preheat the oven to 425F.

2. In a small bowl combine the oil, lemon juice, garlic, thyme, salt, pepper and water. 

3. Cut off and discard the artichoke stems. Pull the tough outer leaves as far as they will snap, leaving only the pale green leaves.  Cut ¼ inch of the tops of the artichokes, then cut artichokes in half lengthwise. 

4. Place in an ovenproof dish and pour the oil mixture over the artichokes. Roast for about 25 minutes, turning the vegetables over midway through and tossing from time to time. Add a spoonful or so of hot water as needed.  The artichokes should be fork tender.

5. Season to taste with lemon juice, salt and pepper.

Sweet Potato Soup

Makes 4 generous servings.

A soup for all seasons, this recipe can be served hot, cold or at room temperature. It freezes well. 

INGREDIENTS:

• 2 medium sweet potatoes, about 1 pound

• 1 medium Vidalia onion

• 3 ½ cups vegetable broth

• ¾ cup coconut milk

• ½ teaspoon ground nutmeg

• 1 -2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds toasted for garnish

PREPARATION:

1. Peel the potatoes and onion and cut into thick slices.

2. Place the potatoes, the onion, 3 cups of broth, coconut milk and nutmeg into a medium saucepan and bring to a boil over high heat. Lower the heat, cover and cook until the potatoes are soft, about 25 minutes.

3.  Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with lemon juice, salt and pepper. 

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.   

Corn Fritters

Makes 24 hors d’oeuvres. 

Smoked salmon served on corn fritters is one of my favorite hors d’oeuvres to serve all year. They can be made ahead. You can also make them larger and serve them as a side dish. If made larger, you will have about a dozen.

INGREDIENTS:

• ½ cup unbleached all-purpose flour

• 1/3 cup beer

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 1 cup  frozen corn kernels, thawed

• 2 tablespoons vegetable oil

PREPARATION:

1. Place the flour, beer, salt and pepper in a bowl and whisk until very smooth. Add corn and combine.  

2. Heat 1 tablespoon of oil in a 12- inch nonstick skillet over high heat.

3. Drop teaspoons of the batter onto the skillet and sauté for about 2 minutes on each side (they should be golden on both sides). . Place on paper towels to absorb the grease.  

4. Heat the remaining tablespoon of oil and repeat with the rest of the batter.   

NOTE:

The fritters can be frozen. Reheat them on a wire rack, so they do not get soggy underneath.  

Eggplant with Parmesan

Makes 4 servings. 

This dish is easy and delicious and makes a nice first course or an accompaniment to fish.

INGREDIENTS:

• 1 large eggplant, about 1 pound 

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1/3 cup imported grated Parmesan cheese

• 4 tablespoons extra -virgin olive oil

PREPARATION:

1. Preheat the oven to 400F. 

2. Rinse and dry the eggplant. Trim and discard the ends. Slice into ¼ inch rounds.

3. In a small dish combine salt, pepper and parmesan cheese.  

4. Line a baking sheet with parchment paper and spread the oil evenly. Arrange the eggplant slices side by side on the oiled paper, then turn them over so that they are lightly oiled on both sides. Sprinkle the cheese mixture evenly over the eggplant. 

5. Bake for about 25 minutes; the rounds should be soft and lightly golden. 

Chicken Livers in Sherry Sauce

Makes 2 servings as a main course, 4 servings as a first course. 

This dish is for all seasons and can be prepared in advance and reheated.

INGREDIENTS:

• 1 pound chicken livers

• 1 tablespoon unbleached all-purpose flour

• Kosher salt

• Freshly ground black pepper 

SHERRY SAUCE:

• 1 large Vidalia onion

• ¼ cup vegetable oil

• ¾ cup extra dry light sherry (See Note)

• 1 tablespoon Balsamic vinegar

• 1 teaspoon whole cloves

PREPARATION:

1. Preheat the broiler. 

2. Line a broiler pan with foil.  

3. Pat dry the livers and place on the foil. Broil as close to the heat source as you can for about 5 minutes on each side. The livers should be dry. Let cool. 

4. Spread the flour on a piece of wax paper and season with salt and pepper.  

TO MAKE THE SAUCE:

1. Cut the onion into very thin slices. I use a mandoline.

2. Heat the oil in a medium skillet and sauté the onion over medium high heat, stirring from time to time until golden.  

3. Add the sherry, the vinegar and cloves.

4. Bring to boil and simmer for a few minutes.

TO MAKE THE CHICKEN LIVERS:

1. Dip the liver into the seasoned flour shaking off the excess. Place in the sauce and simmer for a minute. Season to taste with salt and pepper.  

NOTE:

I use the Tio Pepe extra dry light sherry.

Carrot Turmeric Soup

Makes 4-6 servings.

A soup for all seasons, it can be served hot, at room temperature or cold. It freezes very well to have on hand.

INGREDIENTS:

• 2 tablespoons extra -virgin olive oil

• 1 onion, sliced

• 2 garlic cloves quartered

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 4 medium carrots, peeled, sliced thinly

• 4 cups vegetable broth

• 2 tablespoons tahini

• 1-2 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Garnish, 2 tablespoons toasted cashews, coarsely chopped, or toasted sunflower seeds.

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion, garlic, turmeric and cumin. Sauté for a few minutes. Add the carrots, 3 ½ cups broth and tahini.

2. Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the carrots are tender.  

3. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with turmeric, cumin, tahini, lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.

Delicata Squash

Makes 2 first course servings. 

I love delicata squash with its creamy, sweet flavored, and an edible rind.

INGREDIENTS:

• 1 delicata squash

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon maple syrup

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Line a baking sheet with foil.

3. Rinse and pat dry the squash. With a serrated knife trim the ends and discard.  

4. Cut the squash in half lengthwise, scoop out all the seeds and fibrous strings and cut the rest into ½ an inch wedges. 

5.  In a bowl combine the oil and maple syrup.

6. Place the wedges on the foil skin side up and brush with this mixture. Season lightly with salt and pepper. 

7. Bake for 15 minutes, turn over and bake for another 5 minutes.  The inside should be soft.  

8. The skin is definitely edible.

Barley Soup

Makes 6 servings. 

This soup is a variation on the traditional MUSHROOM BARLEY SOUP, which is generally made with chicken stock.

INGREDIENTS:

• ½ an ounce dried porcini mushrooms

• ¾ boiling water

• 2 garlic cloves

• 2 leeks

• 2 medium carrots

• ¾ pound shiitake mushrooms

• ¼ cup extra-virgin olive oil

• ½ cup medium pearl barley

• 4 cups vegetable broth

• 1 bunch fresh dill, leave some for garnish

• Kosher salt,

• Freshly ground black pepper

PREPARATION:

1. Place the porcini mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 15 minutes. Strain the mushroom liquid through a fine mesh sieve and squeeze the mushrooms over the sieve to extract more liquid (if you do not have a mesh sieve, line a colander with paper towel). Set liquid aside. Wash soaked mushrooms carefully to remove any sand, only if needed. Chop the mushrooms coarsely. 

2. Peel the garlic and chop coarsely.

3. Cut off and discard dangling roots and tough green leaves of the leeks. Cut the white part and the light green part of the leeks into medium to small cubes. Place in a sieve and rinse thoroughly under cold running water to remove the sand.  

4. Peel the carrots and cut into medium to small cubes.  Discard the shiitake stems, wipe the mushrooms with a damp paper towel and quarter them.  

5. Heat the oil in a medium saucepan, and add the garlic, leeks and carrots.. Sauté for a few minutes Add the porcini and shiitake mushrooms and stir for a minute. Add the barley, porcini liquid, vegetable broth and dill.

6. Bring to a boil over high heat, lower the heat and cook, covered, for about 40 minutes. The barley should be tender. Discard the dill.

7.  Season to taste with salt and pepper and garnish with snipped dill

Asian Green Beans

Makes 4 servings. 

I prefer to use French green beans for this recipe.  They are thinner and more flavorful. I serve this dish at room temperature very often as a first course.  

INGREDIENTS:

• 1 pound French green beans

• 1 tablespoon extra-virgin olive oil

• 2 garlic cloves, finely chopped

• ¼ teaspoon Chinese five spice powder

• 1 tablespoon low sodium soy sauce

• 1 tablespoon Hoisin sauce (See Note)

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Trim and discard the stem ends of the beans (they are sold already trimmed, most of the time). Steam the beans for about 5 minutes, or until tender.  

2. Heat the oil in a wok or a large skillet. Add the garlic and five spice powder and stir for a minute over low heat.  Add the soy sauce and hoisin sauce, increase the heat and cook for a minute. Finally add the beans, combine well and season to taste with salt and pepper.   

NOTE:

I use Joyce Chen brand of Hoisin sauce.

Sautéed Portobello Mushrooms

Makes 2 servings. 

This dish has a distinct mushroom flavor enhanced by the truffle oil. I like to serve it as a first course.

INGREDIENTS:

• 3 portobello mushroom caps, each 4 inches in diameter

• 3 garlic cloves, finely chopped

• 4 tablespoons truffle oil

• ¾ cup frozen sweet peas, thawed

• 1 cup loosely packed flat leaf parsley, coarsely chopped.

• 1 -2 tablespoon balsamic vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off mushroom stems and discard. Scoop out the gills with a spoon (they are dark and tend to darken the dish making it unappealing). 

2. Wipe the caps with a damp paper towel and slice thinly. 

3. Heat the truffle oil in a wok or skillet, add the garlic and sauté over low heat for a minute. Increase the heat to medium, add the mushrooms and stir until the mushrooms are almost wilted and soft.    Add the peas, parsley and vinegar. Season to taste with vinegar, salt and pepper.  

Broccoli Cannellini Soup

Makes 6 generous servings. 

Thick, creamy, hearty and nutritious, this soup freezes very well.  

INGREDIENTS:

• I bunch broccoli, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• One 15.5 can cannellini beans, drained

• 6- cups vegetable broth

• 2 tablespoons lime juice

• Kosher salt,

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into medium florets. Trim the stems, peel, and also cut into pieces; rinse all.   

2. Heat the oil in a medium saucepan, add onion and garlic and sauté for a few minutes.  Add the broccoli, the beans and 6 cups of broth.  Bring to a boil over high heat. Reduce the heat and cook covered for about 20 minutes or until the broccoli is soft. 

3. Puree in a Vitamix and season to taste with lime juice, salt and pepper. 

4. Serve garnished with chives.